Dill and chives lend fresh flavor to this medley of summer vegetables, which are cooked in parchment-paper packets in a Cuisinart steam oven. To prepare the dish in a conventional oven, assemble the packets as directed below and place on a baking sheet. Bake in a preheated 400°F oven until the vegetables are tender, 20 to 25 minutes.

Ingredients:

1 lb. thin asparagus spears, ends trimmed

2 carrots, peeled and cut on the bias about 1/8 inch thick

1 zucchini, cut on the bias 1/4 inch thick

1 yellowneck squash, cut on the bias 1/4 inch thick

2 Tbs. olive oil

2 Tbs. chopped fresh dill

2 Tbs. chopped fresh chives

Kosher salt and freshly ground pepper, to taste

Directions:

In a bowl, toss together the asparagus, carrots, zucchini, yellowneck squash, olive oil, dill and chives. Season with salt and pepper.

Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet.

Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400°F according to the manufacturer’s instructions. Steam until the vegetables are tender, about 18 minutes. Transfer the packets to a platter and carefully open them. Serve the vegetables immediately. Serves 4.